Ingredients
- ¾ pound lean ground lamb
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup drained canned or cooked frozen whole kernel corn
- 1 tablespoon fresh parsley, very finely chopped
- ½ cup white bread crumbs
- 2 tablespoons corn oil
Put the ground lamb into a bowl, followed by corn and parsley then sprinkle with salt and pepper. Combine. Add the eggs and knead the mixture lightly with damp hands, adding enough bread crumbs so the mixture holds together. Shape meat mixture into four burgers, each about 1-inch thick. In a heavy-based, non-stick skillet heat the oil over medium heat until it sizzles. Add the burgers and pan fry for about 10 minutes or until brown enough, turning once at half-time.
Ingredients
- 1 pound ground beef (90% lean)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon onion powder
- 4 ounces manchego cheese sliced
- 4 soft burger buns
- salted butter
- lettuce
- Aji Sauce
- Pineapple Sauce
- 1 large tomato sliced thin
- 1 onion sliced thin
- Pink Sauce
- Wavy Lays or other thick potato chip (pounded into coarse crumbs)
- Garlic Sauce for dipping
Mix ground beef with salt, pepper and onion powder. Separate into 8 equal portions. Roll each portion into a ball and flatten into as thin a patty as you can (max ¼ inch). In a large non-stick pan, fry the first 4 patties until cooked through. Put them on a platter and cover with foil. Cook the other four patties adding the cheese after you turn them and cover to melt the cheese. These patties cook really quickly so while your cooking them, if you have a helper, have them butter and grill the buns and get all of the other ingredients lined up.
Enjoy the burger recipes!
